Step 1

Heat the oven to 350˚F. Generously spray a 15x10-inch pan with baking spray. Rub with a paper towel to make sure all the surfaces are coated then spray again lightly. If using round cake pans, Spray with baking spray then line each pan with a round of parchment paper.

Step 2

Combine the applesauce, oil, sugars, eggs and vanilla in a medium-size bowl. Whisk together until nice and smooth. Add the cinnamon, ginger, cloves, baking soda and salt and whisk until well incorporated.

Step 3

Add the flour and whisk just until all of the flour is incorporated. Stir in the raisins, if using.

Step 4

Transfer the batter to the prepared pan(s). Bake the sheet pan cake for 18-22 minutes OR until a toothpick inserted in the center comes out clean or the temperature in the center of the cake is 200-205˚F (93-96˚C). The round cakes will take 25-35 minutes. Use the same testing to determine doneness.

Step 5

Allow the cake(s) to cool completely before icing. If using the round cake pans, allow the cakes to cool for 10 minutes in the pan, then invert onto a cooling rack to finish cooling.

Step 6

Combine soft butter, half and half, vanilla bean paste and almond extract in a medium-size bowl and stir to combine. Add 2 cups of the powdered sugar and whisk together until nice and creamy.

Step 7

Add the remaining 1½ cups powdered sugar and whisk until smooth. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar, if too thick, add more half and half, one teaspoon at a time.

Step 8

Frost the cake(s) and enjoy!